Curry King Cafe

I’ve often seen the bright neon sign for Curry King Cafe whenever I drive by Kingsway but have hesitated to go in because, quite frankly, I’ve never thought of Chinese restaurants as capable of producing tasty curry.  Fortunately, Curry King is more of a HK style cafe that draws influences from Malaysian and Thai cuisine.

The Roti Canai was pretty good… light and flaky with a bit of a chewy interior.  If it was just a bit fluffier, it would have been great.  The roti comes with it’s own curry dipping sauce as well as pineapple chunks.

When I saw that Curry King offered Deep Fried Spicy Chicken Wings, memories of the chicken wings at Phnom Penh came flooding in so I decided to order these ones in hopes that they would be as good.  The chicken wings at Curry King are smaller than Phnom Penh and rely mainly on the chili/garlic toppings to imbibe heat.  The problem, of course, is that if the toppings fall off, you’re not left with much spiciness (whereas the wings at Phnom Penh seem to exude spiciness from their mere existence).

The Penang Fried Koay Teow (similar to chow fun) is made with a stir-fried broad rice noodle and a yummy collection of bean sprouts, chives, shrimp, egg, and Chinese sausage.

There’s a reason why they call this place Curry King… the curry’s great!  The red curry sauce in the Roasted Duck Red Thai Curry on Rice is as good as most Thai restaurants and is both silky smooth and gracefully spicy.  The dish is accented with lemongrass, tomatoes, and sweet lychee.

The roasted duck, however, seemed to be like they had taken a serving of roasted duck from a Chinese butcher’s shop and placed it on top of the yummy red curry sauce.  Next time, I’ll probably stick with the beef or lamb in curry.

They do accept credit card (if your bill is over $30), otherwise, it’s cash only.

Food:  4 / 5
Service:  3.5 / 5

4250 Kingsway
Burnaby, BC

Curry King Cafe 咖哩皇餐廳 on Urbanspoon

Posted on November 12, 2011, in Chinese, HK Style Cafe, Malaysian, Restaurant Review and tagged , , , , , , . Bookmark the permalink. 1 Comment.

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